Salmon soup: 7 amazing recipes

Soup “Kalakeitto”

Category: Broths and soups Hot soups Fish soup

This soup - lohikeitto in Finnish - is a festive dish. But in general, nothing will stop you from cooking it at least every day. Kalakeitto is often called Finnish fish soup, but you and I know that fish soup and fish soup are completely different things! It would seem that salmon and cream are incompatible products, but from this combination a completely new and unique taste is born!

Janet March 3, 2010

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Wheat flour Cream Black pepper Potatoes Onions Salmon Water Salt Butter Dill

Step-by-step preparation

Step 1:

Prepare the ingredients. To prepare fish soup from salmon bellies with millet we will need: water; salmon bellies (I used salted ones, which go with beer, but you can also use fresh ones); carrots, potatoes, onions; millet; allspice peas; black before peas and salt.

Step 2:

Peel the carrots and onions. Grate the carrots on a coarse grater.

Step 3:

Place the whole onion, grated carrots and allspice and peppercorns into the pan. Fill with cold water. Place the pan on the fire, bring to a boil and cook over medium heat for about 15 minutes until the carrots are cooked.

Step 4:

Peel the potatoes and cut into cubes.

Step 5:

Sort the millet and rinse thoroughly.

Step 6:

Add salmon and millet to the pan. Cook over low heat for about 5 minutes. You need to cook it over low heat, then the broth will be as transparent as possible and there will not be many small pieces of fish floating in it, as happens with rapid boiling.

Step 7:

Add potatoes. Salt the fish soup. Cook until the potatoes are done for about 15 minutes.

Step 8:

Cover the pan with a lid and let the soup brew for about 10 minutes. Then pour into plates.

How to choose a quality salmon carcass?

Salmon is one of the most nutritious and healthy types of fish. It contains omega fatty acids, numerous minerals and vitamins A and E. However, in order to get the maximum benefit and taste from the product, you need to take your purchasing choice seriously.

It is important to pay attention to expiration dates. If everything is very clear with frozen carcasses in original packaging, then buying fish in bulk - chilled or frozen - can run into problems.

Rules and nuances of choosing high-quality fresh chilled salmon:

The carcass has a faint fishy aroma. It is more comparable to the smell of the salty sea.
The fillet has a soft pink tint. If the color is dull, then most likely the fish has been previously frozen, perhaps more than once. Bright shades speak in favor of the use of dyes, while dark colors are usually found in an old and not very fresh carcass.
It is advisable to purchase fish with the head. It can also be used to determine the freshness of the product. The eyes should not be cloudy. There is no mucus or foreign odor in the gills. Plus, it makes an excellent stock for any salmon soup recipe.
When choosing a fillet or headless carcass, you should pay attention not only to the color and smell, but also to the elasticity. There should be no dent left after pressing. Fresh pulp returns to its original shape very quickly.
Too large a fish indicates the use of stimulants and modified products during fattening on farms. One can argue for a long time about the usefulness of such fish meat. This is why it is important to look for wild-caught salmon. A distinctive feature of farm-raised fish are pronounced white veins on the cut, as well as an inflated price.
The season for selling salmon from wild reservoirs is from February to August. In the autumn-winter period, chilled fish from farms is usually on store shelves.

You can also make soup from processed fish - for example, canned, lightly salted or smoked. Of course, this will significantly affect the taste of the soup.

First course of salmon bellies with cream

In Finnish cuisine, the most popular dish is creamy salmon belly soup. Ideally, it is prepared from bones, adding fillet at the end of cooking. At home, you can simplify the process by using salmon bellies for soup. They are much cheaper than fillets, but they are also tasty and healthy. In addition, they contain more fat, which makes the broth richer. The following ingredients are needed:

salmon bellies - 450 g;
water - 2 l;
cream (15-20%) - 300 ml;
potatoes - 4 tubers;
olive oil - 30 ml;
onion - 1 pc.;
carrots - 1 pc.;
salt;
Bay leaf;
black peppercorns.

Another good thing about salmon bellies is that you don’t need to cut them up in any way - just wash and cut them. Place the pieces in a saucepan, add cold water and place on the stove. After boiling, add bay leaf, pepper and simmer without a lid for about 7-10 minutes.

Cut the potatoes into small slices, add to the red fish and cook for another 10 minutes. During this time, you can fry vegetables. Heat oil in a frying pan, add finely chopped onion and sauté until transparent. Next, add diced carrots to it, stir and fry for another 3-5 minutes. Transfer the mixture to the broth and add salt to taste.

The cream is poured in last, brought to a boil and turned off. When serving, it is recommended to add fresh dill.

Assistant chef of the restaurant "Fisherman's House"

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You cannot keep creamy soup on the fire for a long time, as the dairy product may curdle. This happens especially often with low-fat cream.

Fish soup with salmon bellies and cream

Creamy fish soups are loved by many peoples of the world for their delicate taste, thick consistency and unique aroma. It is not recommended to add a lot of different spices to the salmon belly soup, otherwise they will kill the whole smell. A bay leaf, ground pepper and fresh herbs will be enough. If the broth turns out to be very liquid, then add a little flour or melted cheese. Salmon bellies cook quickly; cooking takes about half an hour. For a two-liter saucepan you will need the following ingredients:

salmon bellies - 450 g;
potatoes - 3 pcs.;
onions - 1 pc.;
one medium carrot;
vegetable oil - 50 ml;
cream (with a small percentage of fat) - 350 ml;
salt, peppercorns.

Wash the salmon bellies, peel and cut into large pieces. Pour cold water, put on fire, after boiling, add salt and spices. Boil the salmon belly soup for 10 minutes, then add the sliced potatoes.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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Place a frying pan with oil to heat up, and at this time finely chop the onion and grate the carrots. Fry the vegetables in oil until golden brown, transfer the frying to the boiling broth. Pour in the cream, bring to a boil and remove from heat.

Salmon soup with mushrooms

Category: Broths and soups Hot soups Fish soup

I suggest you try a very aromatic and rich red fish soup with champignons.

stark2 November 22, 2021

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Salmon Potatoes Shallots Carrots Champignons Butter Seasoning Herbs Salt Garlic Nutmeg

Food set for belly soup

At the same time, this aromatic and nutritious, but light salmon belly soup will appeal to both adults and children, and by diversifying the recipe with spices and other food additives, you can always delight your family with new dinners. And then let them wonder how mom knows so many different dishes.

For example, canned green peas included in the set of products for this version of fish soup can be replaced with white beans, corn, or not added at all.

But fresh tomatoes or bell peppers will give lunch a characteristic freshness and piquancy.

Well, what about without grains? Rice, millet, oatmeal, pearl barley, semolina and even pasta - any type of grain is suitable for fish soup.

As a decoration, we can also take a purple or red variety instead of the usual orange carrot, and if you have a multi-colored carrot set in your arsenal, then you can use it to prepare rainbow fish soup.

But cream and processed cheese will become indispensable products for preparing the Scandinavian version of the stew.

And don't forget about greens. Ukha is very fond of herbs: dill, parsley, celery, cilantro or basil, and the more, the better. But it’s still better to season the dish at the very end of the culinary “procession,” when the pan with dinner is removed from the heat.

Salmon belly soup recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Salmon belly soup”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	25.8 kcal	1684 kcal	1.5%	5.8%	6527 g
Squirrels	2.4 g	76 g	3.2%	12.4%	3167 g
Fats	0.9 g	56 g	1.6%	6.2%	6222 g
Carbohydrates	1.9 g	219 g	0.9%	3.5%	11526 g
Alimentary fiber	0.4 g	20 g	2%	7.8%	5000 g
Water	94 g	2273 g	4.1%	15.9%	2418 g
Ash	0.508 g	~
Vitamins
Vitamin A, RE	58.1 mcg	900 mcg	6.5%	25.2%	1549 g
Retinol	0.003 mg	~
beta carotene	0.328 mg	5 mg	6.6%	25.6%	1524 g
Vitamin B1, thiamine	0.027 mg	1.5 mg	1.8%	7%	5556 g
Vitamin B2, riboflavin	0.027 mg	1.8 mg	1.5%	5.8%	6667 g
Vitamin B5, pantothenic	0.037 mg	5 mg	0.7%	2.7%	13514 g
Vitamin B6, pyridoxine	0.036 mg	2 mg	1.8%	7%	5556 g
Vitamin B9, folates	1.487 mcg	400 mcg	0.4%	1.6%	26900 g
Vitamin C, ascorbic acid	0.97 mg	90 mg	1.1%	4.3%	9278 g
Vitamin E, alpha tocopherol, TE	0.246 mg	15 mg	1.6%	6.2%	6098 g
Vitamin H, biotin	0.066 µg	50 mcg	0.1%	0.4%	75758 g
Vitamin K, phylloquinone	0.4 mcg	120 mcg	0.3%	1.2%	30000 g
Vitamin RR, NE	1.3404 mg	20 mg	6.7%	26%	1492 g
Niacin	0.63 mg	~
Macronutrients
Potassium, K	87.08 mg	2500 mg	3.5%	13.6%	2871 g
Calcium, Ca	10.71 mg	1000 mg	1.1%	4.3%	9337 g
Magnesium, Mg	5.8 mg	400 mg	1.5%	5.8%	6897 g
Sodium, Na	134.52 mg	1300 mg	10.3%	39.9%	966 g
Sera, S	31.03 mg	1000 mg	3.1%	12%	3223 g
Phosphorus, Ph	24.1 mg	800 mg	3%	11.6%	3320 g
Chlorine, Cl	208.16 mg	2300 mg	9.1%	35.3%	1105 g
Microelements
Aluminium, Al	98.8 mcg	~
Bor, B	18.5 mcg	~
Vanadium, V	12.43 mcg	~
Iron, Fe	0.26 mg	18 mg	1.4%	5.4%	6923 g
Yod, I	0.55 mcg	150 mcg	0.4%	1.6%	27273 g
Cobalt, Co	0.691 mcg	10 mcg	6.9%	26.7%	1447 g
Lithium, Li	6.594 mcg	~
Manganese, Mn	0.0349 mg	2 mg	1.7%	6.6%	5731 g
Copper, Cu	18.07 mcg	1000 mcg	1.8%	7%	5534 g
Molybdenum, Mo	1.038 mcg	70 mcg	1.5%	5.8%	6744 g
Nickel, Ni	0.551 mcg	~
Rubidium, Rb	63 mcg	~
Selenium, Se	0.04 mcg	55 mcg	0.1%	0.4%	137500 g
Fluorine, F	79.71 mcg	4000 mcg	2%	7.8%	5018 g
Chromium, Cr	0.92 mcg	50 mcg	1.8%	7%	5435 g
Zinc, Zn	0.0775 mg	12 mg	0.6%	2.3%	15484 g
Digestible carbohydrates
Starch and dextrins	1.198 g	~
Mono- and disaccharides (sugars)	0.6 g	max 100 g
Glucose (dextrose)	0.18 g	~
Sucrose	0.441 g	~
Fructose	0.091 g	~
Essential amino acids	0.082 g	~
Arginine*	0.018 g	~
Valin	0.013 g	~
Histidine*	0.004 g	~
Isoleucine	0.011 g	~
Leucine	0.015 g	~
Lysine	0.016 g	~
Methionine	0.003 g	~
Methionine + Cysteine	0.006 g	~
Threonine	0.011 g	~
Tryptophan	0.003 g	~
Phenylalanine	0.011 g	~
Phenylalanine+Tyrosine	0.02 g	~
Nonessential amino acids	0.144 g	~
Alanin	0.012 g	~
Aspartic acid	0.028 g	~
Glycine	0.011 g	~
Glutamic acid	0.038 g	~
Proline	0.01 g	~
Serin	0.013 g	~
Tyrosine	0.009 g	~
Cysteine	0.003 g	~
Sterols (sterols)
Cholesterol	8.43 mg	max 300 mg
Phytosterols	0.104 mg	~
Saturated fatty acids
Saturated fatty acids	0.2 g	max 18.7 g
16:0 Palmitinaya	0.007 g	~
18:0 Stearic	0.001 g	~
Monounsaturated fatty acids	0.023 g	min 16.8 g	0.1%	0.4%
16:1 Palmitoleic	0.001 g	~
18:1 Oleic (omega-9)	0.022 g	~
Polyunsaturated fatty acids	0.01 g	from 11.2 to 20.6 g	0.1%	0.4%
18:2 Linolevaya	0.009 g	~
18:3 Linolenic	0.008 g	~

The energy value of salmon belly soup is 25.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

Soup

salmon fillet
Salmon fillet is a versatile product that can be prepared quickly. This fish contains a large amount of protein, which is very easily digestible.

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420 g

potato

With any tasty sauce, potatoes are no less interesting than Italian pasta; they go well with other vegetables, are very good in salads and as an accompaniment to fish or meat.

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5 pieces.

carrot

Carrots are just as popular as potatoes, and some people like them even more. The best carrots are young, spring, starting in April, tender, sweet, crunchy. Famous for its high content of carotene, which is incredibly beneficial for vision.

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2 pcs.

leek

Growing in a garden bed, it is very similar to onions - the same fan-shaped green arrow leaves grow. But leeks do not have bulbs. Instead, leeks simply have a thickened white false stem. But this is the most delicious thing.

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1 ½ pcs.

dry white wine

Ingredient

Grape varieties that are optimal for the production of dry white wine are Chardonnay, Gewurztraminer, Riesling , Viognier, Sauvignon Blanc.

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4 tbsp. l.

olive oil

Ingredient

Olive oil is a traditional part of the Mediterranean diet, and populations where olive oil is a common everyday staple enjoy longevity and excellent health.

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2 tbsp. l.

freshly ground black pepper

⅕ tsp

Bouillon

bulb onions
The above-ground part of this plant looks like a lot of green, fleshy arrow-shaped leaves, and the underground part looks like a juicy, large onion of white or purple color.

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1 PC.

carrot

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1 PC.

black peppercorns

8 pcs.

soup set

A soup set is usually called a semi-finished product consisting of cartilage and bones.

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640 g

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parsley greens
parsley greens

Ingredient

For a long time, parsley roots and greens have been used in cooking, medicine and cosmetology.

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1 tbsp. l.

lemon zest

The main benefit of this wonderful product is the large amount of vitamins, essential oils and biologically active substances contained in lemon zest.

To learn more

1 tsp.

Salmon belly soup

This recipe will become an indispensable lifesaver when there are only a few minutes left before lunch, and the house is a mess.

To prepare, you only need 20 minutes of time and a small set of ingredients.

Ingredients

Salmon bellies – 0.5 kg + –
Onion - 1-2 heads + -
Potatoes – 2-3 tubers + –
Carrots – 1 root vegetable + –
Canned green peas – 100 g + –
Cloves - 1 pc. + —
Bay leaf – 3 leaves + –
Salt - 1/2 tbsp. l. + —
Black pepper - on the tip of a knife + -
Dill - bunch + -

How to cook fish soup

If the matter concerns fish soup, then you can’t help but take it, but you need to start with water. Therefore, pour 3 liters of purified water into a saucepan and put it on the fire to boil.
At this time, let's take care of the bellies of the salmon. We take them out of the packaging, rinse them, and clean them if necessary, because some have residual scales. After all the cleaning procedures, we throw the fish into the water and move on to the vegetables.
Having peeled all the garden fruits, cut the onion into small cubes, the potatoes into bars, and the carrots into quartered circles, after which we throw all the cuts into the boiling broth and cook the whole thing until tender, about 15 minutes.
5 minutes before the end of cooking, add salt, pepper and spices to our ready-made soup.
According to the law of the genre, the fish soup requires another 5-10 minutes of “relaxation” under the lid so that the dish is saturated with its own aromatic vapors, but if you don’t have extra time, then you can safely start the meal. Yes, and we add the greens directly in the plate, after finely chopping them.

Cheese soup with rice and salmon

Category: Broths and soups Hot soups Fish soup

A completely unpretentious soup, unless you stock up on fish. Processed cheese can be found even in rural stores, so the soup can be called “Dachny” for its simplicity. You can serve this soup for dinner in the evening. The cheese puffs, which were baked the day before, went perfectly with the soup.

Rice Salmon Cream cheese Water Dill Seasoning Carrots Onion Vegetable oil Salt

Calorie table

Dish	Serving Size	KBZHU
Light salmon belly soup with cream	100 g	Calories - 55 kcal, proteins - 3.5 g, fats - 3.1 g, carbohydrates - 3.5 g
Classic salmon head and tail fish soup	100 g	Calories - 42 kcal, proteins - 2.9 g, fats - 1 g, carbohydrates - 6 g
The first of canned pink salmon with millet	100 g	Calories - 33 kcal, proteins - 3 g, fats - 1 g, carbohydrates - 3.1 g
Royal soup with seafood and red fish	100 g	Calories - 48 kcal, proteins - 4.6 g, fats - 1.5 g, carbohydrates - 2.5 g

In fact, salmon is not a specific type of fish, but a whole family. It includes inexpensive pink salmon, noble trout, salmon, chum salmon and several other inhabitants. They make an incredibly tasty soup, and many different ingredients can be added to it.

Salmon belly soup

First courses are one of the most important points of a healthy diet, and we ourselves don’t feel so great if we don’t eat thin food for a day or two. And if we want to combine business with pleasure, then the best option would be salmon belly soup, the recipe for which we will study inside and out today. Why are tummies the main product of this soup? It's all about their nutritional value and almost limitless amino acid content.

The preparation of fish soups does not differ in any special approach or outlandish set of products. In addition, the time costs, as well as financial costs, in this case are minimal.

Atlantic salmon bellies cost considerably less than carcasses, steaks or red fillets. However, it is this piece of fish body that is considered to be the richest in fat content, which makes the dish nutritious and also incredibly healthy.

This kind of ushitsa can be safely ranked among the rank of rejuvenating elixirs.